Lambic Discussion Thread

[drgarage1]

Stupid question, but CBCs?

Craft Brewers Conference. As I understand it, it's a whole lot of drinking, some good lectures and panels, and then a whole lot of business 101 stuff. "I should have a sales plan? Huh?"

 

[Pneill3161]

If you wanna try some real straight unblended lambics just buy the bag-in-a-box lambics from BiaB. They're fairly simple in nature, but I would suggest getting at least both oud lambics so you can mix together and taste the magic.

As for the cantillons I take it they have to blend them or else they'd have a lot of bottle variation.

 

[mrk_d]

If you wanna try some real straight unblended lambics just buy the bag-in-a-box lambics from BiaB. They're fairly simple in nature, but I would suggest getting at least both oud lambics so you can mix together and taste the magic.

As for the cantillons I take it they have to blend them or else they'd have a lot of bottle variation.

Ever made a homebrew geuze or LP-style carbed lambic?

 

[callmemickey]

Wouldn't that make the first public blend that Pierre released (the 2010-11 vintage) a Geuze and not a Oude Geuze?

Yup. Remember, the draft version is just called "Gueuze Tilquin" -- likely because the oldest lambic in it is 2-year.

 

[Pneill3161]

Ever made a homebrew geuze or LP-style carbed lambic?

Yup and it's fantastic

 

[blue_bleeder]

Teens for 750's? Drink em and tell us how they are.

Alright, I did. It was really good. Not 3F GB good but solid good. For that price, I will be going to the local place and buying more.

 

[kscaldef]

Whether that's the best method is a topic of much debate, however. I think true mixed fermentation has advantages this approach lacks...

I apologize for my ignorance, but what distinguishes this from a "true mixed fermentation"? My understanding of mixed fermentation has always come from Rodenbach (and New Belgium, via Rodenbach), and unless I've misunderstood them, they ferment with a Saccromyces strain before transferring to wood for acidification with other organisms.

 

[drgarage1]

I apologize for my ignorance, but what distinguishes this from a "true mixed fermentation"? My understanding of mixed fermentation has always come from Rodenbach (and New Belgium, via Rodenbach), and unless I've misunderstood them, they ferment with a Saccromyces strain before transferring to wood for acidification with other organisms.

Mixed fermentation is broad enough to include any beer that has more than one microbe fermenting it. In my opinion, however, you get a pretty one-dimensional sour beer if you take a finished beer from sacchromyces fermentation and then add brett and bugs to it (see Cascade Brewing, sort of). All of the microbes behave differently when they're present together throughout, as is the case with lambic.

 

[falc0n26001]

Mixed fermentation is broad enough to include any beer that has more than one microbe fermenting it. In my opinion, however, you get a pretty one-dimensional sour beer if you take a finished beer from sacchromyces fermentation and then add brett and bugs to it (see Cascade Brewing, sort of). All of the microbes behave differently when they're present together throughout, as is the case with lambic.

Another reason that Cascade is "simpler" tasting is because they only use lacto, with no brett or pedio.

 

[kscaldef]

Mixed fermentation is broad enough to include any beer that has more than one microbe fermenting it. In my opinion, however, you get a pretty one-dimensional sour beer if you take a finished beer from sacchromyces fermentation and then add brett and bugs to it (see Cascade Brewing, sort of). All of the microbes behave differently when they're present together throughout, as is the case with lambic.

Yeah, Rodenbach is a pretty crappy beer...

 

[drgarage1]

Yeah, Rodenbach is a pretty crappy beer...

Did I say it was crappy? I said I prefer mixed fermentation beers. Grand Cru is great. It isn't particularly complex, compared to lambic.

 

[drgarage1]

Another reason that Cascade is "simpler" tasting is because they only use lacto, with no brett or pedio.

Hence the use of "sort of". Having talked to one of their Brewers, there likely are trace amounts of other microbes in their sours, but they use such a giant pitch of lacto that it predominates.

 

[SeaWatchman]

Great discussion about lambic! I love Cascade and Rodenbach!

 

[tosh1]

Opened a 750 ml Tilquin tonight from the latest batch.....cork blew and a gusher. only lost an ounce or two, but the first gusher I have had with Tiliquin. Going to stick the other 750 in the cellar, and I pick up some 375's of the Gueueze and the Plum tomorrow. Isolated incident?

 

[tosh1]

And it tastest.........fantastic. only complaint is i lost 2oz. Actually gutted on that. I love Tiliquin. Wish I grabbed more two years ago.....the word is out isn't it? ****!!!!!

 

[ASUBeer]

The newest batch of Tilquin is really good IMO. The past two batches have lacked complexity early on(kinda watery) but I thought this years batch is great right out of the gate.

 

[ASUBeer]

Does anyone know if I could find any lambic while in Barcelona?

 

[callmemickey]

Does anyone know if I could find any lambic while in Barcelona?

Yes. Check out La Cerveteca:

http://www.ratebeer.com/p/la-cerveteca/7081/

 

[Dunt1]

Does anyone know if I could find any lambic while in Barcelona?

Biercab

 

[Aaron from the Wood]

Opened a 750 ml Tilquin tonight from the latest batch.....cork blew and a gusher. only lost an ounce or two, but the first gusher I have had with Tiliquin. Going to stick the other 750 in the cellar, and I pick up some 375's of the Gueueze and the Plum tomorrow. Isolated incident?

I opened a 375 of the latest batch today. Lots of pressure and the cork almost blew off, but no gusher. I definitely agree about it tasting fantastic.

 

[SeaWatchman]

I try to be supercereal in this thread because there are a lot of smart people and lots of great information, but god damn do I love a good troll... (Not me, srs)

 

[BadJustin]

soooo dumb ass question BUT is it possible for a lambic to be lightstruck? Opened a Tilquin 12/13 that i know have been sitting on the shelf in my shop for well over a year. While I get there is funkiness in them this was literally skunked, like Molson skunk, or is this part of the flavor profile. It faded after being in the glass for a while but was wicked pronounced and did carry through on the palate. Wasn;t sure if that's common for Tilquin or not.

 

[matedog]

soooo dumb ass question BUT is it possible for a lambic to be lightstruck? Opened a Tilquin 12/13 that i know have been sitting on the shelf in my shop for well over a year. While I get there is funkiness in them this was literally skunked, like Molson skunk, or is this part of the flavor profile. It faded after being in the glass for a while but was wicked pronounced and did carry through on the palate. Wasn;t sure if that's common for Tilquin or not.

I think any beer can become lightstruck. Though calling it "Molson skunk" leads me to believe you might conflate certain flavors that aren't in fact actual "skunking."

 

[BadJustin]

I think any beer can become lightstruck. Though calling it "Molson skunk" leads me to believe you might conflate certain flavors that aren't in fact actual "skunking."

There were three of us and we all said the same thing, had it side by side with a 3F. You may also be right. I only suggested light because i know it has been on the top shelf at my shop for all that time under the flourescents.

 

[matedog]

There were three of us and we all said the same thing, had it side by side with a 3F. You may also be right. I only suggested light because i know it has been on the top shelf at my shop for all that time under the flourescents.

Fair enough. And my only experience with skunking is leaving a Corona on the roof of my apartment building which would probably be a bit more in your face skunking than fluorescent lighting.

Guess which one was left on the roof:

 

[GoozySosa]

dat authentic mexican lambic

 

[Etan]

soooo dumb ass question BUT is it possible for a lambic to be lightstruck? Opened a Tilquin 12/13 that i know have been sitting on the shelf in my shop for well over a year. While I get there is funkiness in them this was literally skunked, like Molson skunk, or is this part of the flavor profile. It faded after being in the glass for a while but was wicked pronounced and did carry through on the palate. Wasn;t sure if that's common for Tilquin or not.

Lambic can definitely get light struck and skunked. Even though the hops are aged and hopping rates are pretty light, the compounds that react with sunlight (and UV with more time) are still present. The fact that it's a pale beer, translucent to light, doesn't help.

 

[lopejuice1]

So I received a few bottles of lambic and noticed one of them is a pretty low fill. I would think that maybe this would mean it's undercarbed a little bit but when i shake it there are a lot of little carbonation bubbles that show up... way more than the bottles that were normal fills actually. It's an LPK from 2010 if that matters. Should I drink this sooner rather than later? Or does it not really matter that much. Why would this one appear to be more carbed than the normal fills? Thanks for any insight into this one!

 

[GoozySosa]

talking about american lambic is allowed here right?

 

[mrk_d]

talking about american lambic is allowed here right?

"American Lambic" in Ventura County? I'm not even mad.